Now that I’m an expert at grain-free roll out cookies I can whip some up at the drop of a hat. With Hanukkah and Christmas right around the corner I thought I would rustle up some candy canes, Christmas trees, stars of David and some snowflakes.
The batter is one you know and love, Bella’s Muerbe Teig — the same that I used for my amazing linzer cookies. This butter dough is adapted for people who are grain-free, dairy-free and on the SCD and GAPS diets as well. This dough is easy to make and may be stored in the freezer until you are ready to bake the cookies. That’s what I did and it was really nice to have the dough all ready!
Grain free and Gluten Free Cookie Dough
Watch the video for the linzer cookie recipe to see how the dough is made. All the instructions are the same except you use holiday cookie cutters and the cookies are not sandwiched. I used a little cinnamon to decorate the cookies. Even though there are “natural” colorings available to use for decorating, if you are on the GAPS or the SCD you do not want to chance using something like that.
You could use coconut whipped cream to decorate these cookies. Here is the link to that video/recipe. I decided to leave these plain. If anyone has any SCD or GAPS legal ways to decorate cookies please let me know in a comment below.
Grain-Free Holiday Roll Out Cookies
Ingredients for dough
- 1/4 pound butter or 1/2 cup of ghee, softened
- 1 egg (pastured if possible)
- 1/4 cup honey (where to buy raw honey)
- 3/4 – 1 cup coconut flour (where to buy high quality coconut flour)
- 1 teaspoon baking soda
- lemon zest from 1/2 medium organic lemon
- Cuisinart electric Hand Beater (where to buy)
- Rolling Pin (buy a rolling pin like this one)
- Cookie sheets stainless steel (where to buy)
- Parchment paper (where to buy parchment paper)
- With a hand held electric beater, blend together the softened butter or ghee and the honey
- Add the egg and beat to make a soft batter
- Mix in the flour in small increments. You want it to be soft and pliable
- Mix in the lemon zest and baking soda with the flour
- The dough should be soft but pliable
- Make 2 discs out of the dough and wrap in clear wrap
- Refrigerate for 10 minutes (this is optional. Just be sure the dough is room temperature when you are ready to use it)
- Prepare a floured surface (or tape parchment paper to the table and flour it)
- Place the disc back on the surface and roll out until it is about 1/4″ thick (it helps to cover with clear wrap or parchment paper when rolling)
- Use holiday cookie cutters and place on a cookie sheet lined with parchment paper
- Brush the top cookies with the white of an egg (optional) and sprinkle some lightly with cinnamon
- Bake at 350 degrees F for 7 – 9 minutes
- Let cool